Cowboy Butter Lemon Chicken Pasta (Printable)
Tender chicken and crisp broccoli bowtie pasta coated in zesty cowboy butter lemon sauce for a satisfying weeknight dinner.
# What You’ll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
→ Pasta & Vegetables
02 - 12 oz bowtie (farfalle) pasta
03 - 3 cups broccoli florets
04 - 1 small red onion, thinly sliced
→ Cowboy Butter Lemon Sauce
05 - 6 tbsp unsalted butter
06 - 3 cloves garlic, minced
07 - 1 lemon, zested and juiced
08 - 1 tbsp Dijon mustard
09 - 1 tsp smoked paprika
10 - 1/2 tsp cayenne pepper
11 - 1/2 tsp crushed red pepper flakes
12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp chopped fresh chives
14 - Salt and black pepper, to taste
→ Finish
15 - 1/2 cup grated Parmesan cheese
16 - Lemon wedges, for serving
# How-To Steps:
01 - Cook the bowtie pasta in a large pot of salted boiling water according to package directions. Add broccoli florets during the last 3 minutes of cooking. Drain and set aside, reserving 1/2 cup pasta water.
02 - While pasta cooks, heat 2 tbsp butter in a large skillet over medium-high heat. Add seasoned chicken pieces and cook until golden brown and cooked through, about 6-7 minutes. Remove chicken and set aside.
03 - In the same skillet, add remaining butter. Sauté red onion and garlic for 2 minutes until soft and fragrant.
04 - Stir in lemon zest, lemon juice, Dijon mustard, smoked paprika, cayenne pepper, and red pepper flakes. Cook for 1 minute, stirring constantly.
05 - Return cooked chicken, pasta, and broccoli to the skillet. Toss everything to coat in the cowboy butter lemon sauce. Add reserved pasta water as needed for a silky consistency.
06 - Stir in chopped parsley, chives, and half the Parmesan. Season with additional salt and pepper to taste. Serve immediately, garnished with remaining Parmesan, extra herbs, and lemon wedges.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered all day
- One skillet does most of the work, making cleanup surprisingly manageable
- That cowboy butter mixture works on absolutely everything, so you'll want to double it
02 -
- Pasta water is not optional, it's the magic that transforms melted butter into a restaurant-quality sauce that actually sticks to your food
- The sauce will continue thickening off the heat, so resist the urge to reduce it too much in the pan
03 -
- Don't overcrowd your pan when searing the chicken, work in batches if needed so each piece gets that golden crust instead of steaming
- Room temperature ingredients melt together more smoothly, so pull your butter out about 20 minutes before you start cooking